Eve created this recipe for a vegan friend of hers who was diagnosed coeliac and desperately missed pizza. Entirely unimpressed by a lot of the gluten-free versions, her friend gave this recipe a resounding thumbs-up.

Step One: Preheat the oven to 200oC / 400oF / Gas Mark 6 and line a baking sheet with baking parchment. Place the cauliflower florets in a food processor and pulse until you have a fine rice-like texture.

Step Two: In a large bowl, mix the ground flaxseed with 6 tablespoons of filtered water to get a sticky texture. Ad the almonds, dried oregano, garlic powder and salt, along with the cauliflower, and use your hands to mix together and create a ‘dough’. Spread this on the baking sheet to form a circle that is about 5mm thick and place in the oven for 45 minutes. Remove from the oven and set aside to cool and crisp.

Step Three: To make the cashew cheese, put all the ingredients in a food processor and blend until you have a smoothish texture.

Step Four: For the topping, heat the ghee butter in a frying pan and saute the onion until soft. Add the tomatoes, then the garlic and cook for a further 2 minutes. Remove from the heat and stir through the basil leaves. To assemble, spread the cashew cheese over the pizza base, then add the tomato topping. Finish with a generous pinch of mineral-rich salt.